Auntie’s Butter Crust Apple Squares

Crust:                                                                                                                                 3 cups all-purpose flour                                                                                                       1-1/2 t. salt                                                                                                                            ¾ + 1/3 c. butter flavor Crisco                                                                                              apple squareserve auntie apple squarere7-1/2 T. very cold water                                                                            Directions:  Put the flour, salt and Crisco in a food processor.  Pulse to mix.  While pulsing, slowly add the water continuing to pulse until a ball is formed.  (if needed, add 1-2 additional tablespoons of water to form the ball)  Remove the dough from the processor and refrigerate for a minimum of 2 hours.

Apple Pie Filling:                             8 to 10 large baking apples, peeled and sliced                                          1 cup white sugar                              4 T. flour                                              2 t. cinnamon                                                                                                Directions: Place apple slices in a large bowl.  Whisk dry ingredients to mix in a small bowl.  Sprinkle the sugar mixture on the apples and toss to coat.            Allow to sit for 20 minutes.

Butter Crust Topping:                                                                                                          1 c. granulated sugar                                                                                                          ½ c. flour                                                                                                                              1 c. butter (or margarine), softened                                                                               Directions: Combine sugar, and flour.  Mix in butter until well combined.

Assembly: Roll out chilled crust on a lightly floured surface and place in a jelly roll pan (15 ½” x 10 ½” x 1”) bringing the crust up the sides.  Pour the apple filling on the crust and spread evenly.  Drop the butter crust topping by teaspoons over the filling and gently spread covering as much filling as possible.

Bake at 350 F for 90 minutes or until the top is golden.

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Apple Pie Pancakes

applecider-pancakes2 c. all-purpose flour                           ¾ c. powdered milk                             2 T. white sugar                                  1 t. baking powder                                ½ t. baking soda                                   1 t. cinnamon                                       ¼ t. nutmeg                                           1-1/2 c. fresh apple cider                                                                                  ½ c. unsweetened applesauce                                                                                              2 T. sour cream                                                                                                                      2 T. canola oil                                                                                                                          2 eggs, slightly beaten

Apple Pie Filling

1 c. apple, cored, peeled, and diced                                                                                        ¼ c. packed brown sugar                                                                                                        ¼ c. all-purpose flour                                                                                                                ¼ c. quick cooking oats                                                                                                            ½ t. cinnamon                                                                                                                         2 T. cold butter, diced

Measure dry ingredients together in large mixing bowl, whisk to combine.  In another large bowl, combine cider, applesauce, sour cream, oil, and eggs.  Whisk to blend ingredients together.  Stir cider mixture into dry ingredients until batter is just combined.  Let rest 5-10 minutes before making pancakes.

Meanwhile, make apple crumble filling.  Combine sugar, flour, oats, and cinnamon in a medium bowl. Cut in butter using a pastry blender or fork until mixture is crumbly.  Stir in apple to coat.  Set aside.

Heat griddle until water dances on surface.  Use butter to grease griddle and pour batter into 4” pancakes.  Sprinkle approx. 2 T. of Apple mixture on each pancake.  Cook each pancake until bubbly on top and dry around edges.  Flip and cook until other side is light golden brown, about another minute.  Scrape griddle if necessary between batches of pancakes.

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Spiced Apple Cider Bites

Ingredients for batter                                                                                                               5c.flour                                     spicedappleciderbites            2 t. cinnamon                                      ¼ t. nutmeg                                          1 t. salt                                                 ½ t. baking soda                                   1 c. butter, softened                             1-3/4 c. sugar                                       4 lg. Eggs                                             1 T. vanilla                                             2 lg. Apples, peeled, chopped (2 cups)

Apple Cider Buttercream Frosting                                                                                          1 packet Spiced Apple Cider Instant Mix                                                                                1/3 c. milk                                                                                                                              ½ c. butter, softened                                                                                                              4 c. confectioner’s sugar                                                                                                      ½ t. vanilla

Prepare a 11”x15”baking pan by lining it with parchment paper.  Preheat oven to 350 degrees F.

In a large bowl combine the flour, cinnamon, salt, baking soda, and spices.  Set this to the side.  In another large bowl, using a mixer, cream butter until light.  Add sugar and cream for 3-4 minutes until light and fluffy.  Be sure to scrape the sides of the bowl to fully combine.  Add the eggs, one at a time, beating after each addition.  Mix in the vanilla.

Add the flour mixture, about a third of the mixture, at a time, beating just enough to combine with each addition, until almost incorporated.  Finally, mix in the apples until just combined.

Spread the batter in the prepared pan, working it out until evenly spread.  Bake for 25-35 minutes, or until a toothpick inserted near the center comes out clean.  Place pan on wire racks until completely cooled.

Meanwhile, prepare the frosting.  Measure the milk in a one cup liquid measuring cup.  Add the cider mix and dissolve it in the milk.  Using an electric mixer, beat the butter until smooth.  Add the powdered sugar one cup at a time, beating with each addition.  Alternate adding the milk mixture and sugar, ending with sugar, and beating until all is smooth.  Add the vanilla and if necessary for spreading consistency very gradually add additional milk.

When the cake bar is completely cooled frost with the buttercream frosting and allow to set.  Cut into bars.  Makes approx. 60 1-1/2 inch bites.

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